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The sprue (gluten, contained in the products of wheat, rye and barley flour) general known as celiac disease, is a “ hidden” disease with permanent and alarming increase.
“If 500.000 celiac diseased are living in Italy today”, explains Maria Teresa Bardella, gastroenterologist and responsible of the Centre of the Providence and Diagnosis of the Celiac Disease in the Policlinic of Milan, “so, only 70.000 of them know to have this trouble.”

The celiac disease is genetically determined, but is not exactly a genetic disease: in case of celiac diseased parents, there is a 10-30% probability of a celiac diseased child. The certain diagnosis is often identifiable through a biopsy in the gastroscopy and is necessary in case of a patient’s reaction to bread and pasta with diarrhea, stomach ache and weariness, loss of weight, anemia, head ache and dermatitis.

The last years present giant steps forward regarding the Xeliac-test-diagnosis, but also in the sphere of the still studied systems for block the toxic reaction of the gluten in the celiac diseased.
The unique cure possible at the moment is the specific diet, so, the food producers as well as the qualified employees of the hospitality industry have to be sensitized to the importance to signal the merest quantity of gluten in the food.

The actual research in Italy is running at the Gaslini in Genoa and at the University of Verona (which furthermore studies the protection factors of the Yakult probiotic), where they are working on a possible vaccine after having ascertained the cause of the virus infection (Rotavirus).
The protection mechanism of the intestine, which counteracts the gluten-conditioned autoimmune inflammations, however, is researched at the Telethon of San Raffaele in Milan, at the Moscati Hospital in Avellino and at the Pediatrics Federico II of Napoli. This research is of benefit to the Scientific Institute of the Cnr Alimentation. In a few years we will probably know, if the Interleuchina 10 may be the solution of this problem. In the opinion of the research scientists of the Institute of Norwich (GB), the Interluchina 12 protects from allergies and therefore, why not, maybe for symptoms of intolerance, too. Currently, at the University of Padua, however, the effect of a chitinase, discovered in the year 2001, is going to be observed attentively.

The use of the best and fresh products and the precision in the preparation are the basis of every good cuisine.

For the gluten intolerance I created some dishes for you to forget every renunciation.

I’m waiting for you
Norbert Dejaco
(chef de cuisine)

Some dishes to communicate the "normality" of a celiac meal.
(creations by Norbert Dejaco)

  
The choice of the guest houses

The mentioned guest houses took part at the information course required by the project for AIC restaurants/pizzeria/hotels and are controlled by the AIC tutors.

In all these guest houses the reservation is compulsory.

The service offered by the AIC hotels includes mainly breakfast + lunch + dinner for celiac diseased. “All inclusive” offers are not planned.
Please check before a reservation, if the restaurant service is exclusively reserved to the hotel guests.

The hotels are also to find under the telephone numbers scheduled on service branch.

Excerpt of a hotel’s presentation letter of the Hotel Acadia Beauty & Relax of Selva di Val Gardena

With an additional little effort we also may dedicate our attention to our dear guests with gluten intolerance.

We took part to the information course of the A.I.C. in Belluno, a preparation course with Mrs. Francesca Lagonia. We are already waiting for the inspection of the Association AIC of Bolzano/South Tyrol.

The food products intended for the celiac disease cuisine, are stored separately and also prepared in a separate kitchen area. We pay the most attention to the kitchenware, the right manner of cooking in the oven and certainly the use of fresh (and not) products specified in the manual of the AIC aliments or originated by the firms DS Food and Dr. Schaer. We still have partly difficulties with the supply of bread, which will be resolved in next time. We please for your comprehension for an eventual little inconvenience.

As we don’t live daily with this problem, but are prepared, we nevertheless please for your support for guarantee a deep sereneness and an easy-going holiday.
On your arrival, please ask for the chief Mr. XXXX, who will meet you personally to win your trust explaining the daily dishes exclusively prepared for you.
This is a list of some food we are offering at the moment:

Homemade strawberries marmalade of summer 2007
Cheeses from several farmhouses of the Province Trento and more
Dairy products of the cheese dairy Vipiteno
Daily fresh supplied fruits and vegetables
Meat dishes prepared by our chef
(he always used cornstarch and not other sorts of flour for the sauce preparation)
Pasta of the firms DS Food and Dr. Schaer
Fruits preserved in syrup, homemade and without addition of icing sugar
Pure mountain honey
Strained tomato puree
Eggs of the local farmhouses
First-quality ham and sausages
Bread, partly homemade or of some specified firms
Beer for celiac diseased

Our ice-creams are inadvisable (even if specified in the manual), if they are not homemade, the balsamic vinegar, powder cacao and the drinks. Our fruit juices are produced in a German firm and are not noted in the manual, but proved to be healthy. The bread will be baked in special aluminum containers and not together with other food.
The South Tyrolean gastronomy, even if being a guaranty of high quality, didn’t develop the sensibility for celiac diseased until now. For assure you an unworried mobility during our guided mountain excursions, we provide you with a picnic basket. We furthermore add a precooked meal and you will surely find a kind host, who will warm it up for you.

Good manners nevertheless teach to be a client of those inns and to consume some drinks or dishes to settle the courtesy.